I recently spent a weekend backpacking in the Mount Baker area. Backpacking differs from camping in that you have to carry everything you need for several miles, so you need to make sure your food is as lightweight as possible, doesn’t need refrigeration and is still reasonably balanced, nutritious and provides adequate calories for the exertion of hiking. I took some time planning the meals for our 2 night, 3 day trip.
We carried enough water for the first day, but relied on water from streams and lakes, suitably filtered and/or sterilized, for drinking and cooking the rest of the time. Some members of our group used a steri-pen which uses ultraviolet light to sterilize their water. We used a Platypus filtration unit that could finely filter 4 liters of water at a time, so there was no need to sterilize. It was good to have a selection of methods, since we found we had to trek quite a way from our campsite to find a good water source.
The range of commercial vegan foods suitable for backpacking is increasing rapidly. Did you know that you can now select from 29 different packets of freeze-dried vegan meals at REI.com? Trader Joe’s has a great selection of freeze-dried fruits and vegetables, including blueberries and raspberries, great for adding lightweight nutrition to your morning cereal, and even dried okra, a crunchy and nutritious snack.
However, I prefer to make most of my meals from scratch, even if it takes a little longer to prepare and to cook at the campsite, so I based my meals on what I had in the kitchen. I did order a container of dried soy milk powder which was useful to have with our breakfast cereal and in morning coffee. Read more